giovedì 24 settembre 2015

Zuppa di porcini e finferli

E' autunno, purtroppo...
Inizia la lunga stagione della nebbia, della pioggia, del freddo...
Ed inizia la stagione del confort food. che deve ristorare il corpo e l'anima...ammesso che ce la faccia a fare tutto questo...
Ma vogliamo essere positivi ed iniziamo questa stagione con una zuppa di funghi, perché anche di questi è stagione e son buoni, ma tanto buoni...
Ricetta salvata dal forum del Gambero Rosso e modificata per ospitare due tipi di funghi, i finferli ed i porcini.
Ingredienti (circa 3 porzioni):
250 gr di porcini
250 gr di finferli (detti anche galletti)
una patata media
una carota piccola
1 spicchio di aglio
un mazzetto di prezzemolo
brodo vegetale q.b.
olio extravergine
sale e pepe

Pulite tutti i funghi spazzolandoli bene dalla terra e tagliateli a pezzi.
Tritate l'aglio, tagliate a dadini la patata e la carota.
In una casseruola fate imbiondire l'aglio con un poco di olio, quindi aggiungete la patata e la carota, dopo circa 2 minuti aggiungete i funghi e fateli insaporire, poi coprite con il brodo e cuocete per circa 30/40 minuti.
Trascorso il tempo assaggiate di sapidità e salate se occorre, poi aggiungete abbondante prezzemolo tritato, spegnete e servite con un giro di olio e una grattugiata di pepe fresco.
...e purtroppo è iniziato il periodo delle foto al chiuso....mannaggia...
Buona serata.



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